by Melissa Reiss, Purchasing Assistant
I’m writing this article in early May, during an unseasonably hot stretch of weather. It’s got me thinking about evening meal solutions for when it’s way too warm to turn on the stove. Here are some refreshing cold soups to try!
Cucumber Soup
This cool, summer soup was inspired by Bulgarian tarator, a soup made with yogurt, cucumbers, dill, garlic, and walnuts. This version skips the yogurt in favor of almond milk for a packed-with-flavor, refreshing dish.
1/2 c. ground almonds
1/8 tsp. cayenne
1 clove garlic, crushed
1 1/2 cucumber
1/4 c. onion, grated
3/4 c. dill
4 lemons, juiced
1 tsp. white pepper
1 Tbs. coarse salt
4 c. almond milk
Directions: Finely chop the half cucumber and set aside. Coarsely chop the remaining whole cucumber. With a blender or hand blender, purée the chopped cucumber, almond milk, salt, white pepper, lemon juice, and dill. Transfer to a large bowl, and fold in the grated onion, crushed garlic, finely diced cucumber, ground almonds, and cayenne. Chill for at least an hour. Taste, and add more salt or white pepper. Serve.
Gazpacho
Gazpacho: what most commonly comes to mind when you think of cold soup.
32 oz. tomato juice
1/4 c. lime juice
2 Tbs. balsamic vinegar
2 tsp. hot sauce
1 c. tamari
2 avocado, chopped into cubes
1 red pepper, chopped
1 green pepper, chopped
2 tomatoes, chopped
1 onion, chopped
Directions: Combine all ingredients, chill, and serve cold.
Watermelon, Tomato,
and Almond Gazpacho
Here’s a fun twist on traditional gazpacho!
2 c. watermelon, diced
2 tomatoes, chopped
1/4 red onion, minced
2 Tbs. almond meal
1 Tbs. red wine vinegar
1 Tbs. olive oil
3/4 tsp. salt
1 clove garlic, minced
1 oz. feta cheese, crumbled
Directions: Place the watermelon, tomatoes, red onion, almond meal, red wine vinegar, 1 tablespoon of olive oil, salt, and garlic in the bowl of a food processor or in a blender pitcher. Puree until smooth, then refrigerate for at least 1 hour (and up to two days). Stir and adjust seasoning if needed. Stir, then pour into bowls and serve topped with a drizzle of olive oil and crumbled feta.
Green Garlic Vichyssoise
1 1/2 Tbs. unsalted butter
1 c. green garlic, chopped
1 c. leeks, sliced
2 c. potatoes, peeled and diced
1 1/2 c. vegetable broth
water
3/4 c. half-and-half
salt
parsley, chopped
Directions: In a large stock pot, melt the butter over medium heat. Stir in the green garlic and leek, and cook for 3-4 minutes, stirring frequently, until beginning to soften. Stir in the potatoes, and cook for 1 minute. Pour in the broth, and just enough water to cover the vegetables. Raise heat to medium-high, and bring to a boil. Reduce heat to low, then simmer uncovered, stirring occasionally, until the potatoes are tender. Allow to cool, then refrigerate to chill completely.
Use an immersion blender to puree the soup (or work in batches with a regular blender) until smooth. Transfer to a large bowl, and add the half and half. Add salt to taste, and serve in bowls topped with chopped parsley.